GLUTEN FREE ASIAN CHICKEN LETTUCE WRAPS

Craving P.F. Chang’s Chicken Lettuce Wraps? Try these copycats! These gluten free lettuce wraps have all the flavor of your favorite Chinese restaurant’s, but with none of the gluten. And while these are an amazing appetizer, there’s no reason that you can’t have them as a dinner (I should know)! If you love lettuce wraps, you might want to double the recipe so you can enjoy some tomorrow! 

Makes: About 10 gluten free lettuce wraps
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SHOW ME HOW...

Click to watch this easy step-by-step video!
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GLUTEN FREE RECIPE LOCATED BELOW - PLEASE SCROLL DOWN

WALK ME THROUGH IT...

STEP 1
To prepare lettuce, remove and discard one outer leaf. Strike lettuce head onto the counter on its core to loosen it.
STEP 2
Pull out core. 
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STEP 3
Make a clean cut off the end of the head.
STEP 4
Run under cold water, filling between the leaves to loosen them. Drain out water. 
STEP 5
Gently separate leaves and set onto a serving platter. 
STEP 6
Larger outer leaves may be neatly torn in half.
STEP 7
Place into fridge to chill.​
STEP 8
Finely chop the onion.
STEP 9
 Put into small bowl and place by your stove.
STEP 10
Finely chop the cashews. 
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STEP 11
Put into small bowl.​
STEP 12
Wash and finely chop the green onion. 
STEP 13
Put into small bowl.
STEP 14
Drain and finely chop the water chestnuts.
STEP 15
Put into small bowl. Set aside.
STEP 16
To Prepare Chicken: Trim chicken, lay a piece of plastic wrap over it, 
STEP 17
Pound down any areas that are higher so that chicken will cook evenly.​
STEP 18
Use a flat hand to make sure all areas of chicken are even height.
STEP 19
Adjust plastic as needed during pounding.
STEP 20
When finished, place chicken into fridge.
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STEP 21
Prepare the sauce as follows: Into the same bowl as your water chestnuts, stir in all other sauce ingredients listed in recipe . 
STEP 22
Mix well. Set by your stove.
STEP 23
Cooking the chicken: In a large frying or saute pan, heat the oil over slightly higher than medium temperature.
STEP 24
Add in the chicken breasts and cook for about 3-4 minutes, or until golden underneath. 
STEP 25
Flip chicken over and cook for another 3-4 minutes or until golden. 
STEP 26
Both sides should be nicely golden before covering pan.
STEP 27
Cover pan, turn stove to low temperature, and continue cooking until chicken is tender and fully cooked (typically 5 minutes, but this depends on how thick your chicken is). There should be no pink inside, and the internal temperature should reach 165 degrees Fahrenheit on an instant-read thermometer.  
STEP 28
When chicken is done cooking, transfer the pieces to a clean cutting board. 
STEP 29
Allow them to sit for a few minutes prior to chopping so that the juices will redistribute.
STEP 30
Finely chop the chicken...
STEP 31
...put into bowl, and place by stove.
STEP 32
To cook the onion: You will use the same pan that you cooked the chicken in. Start by removing any excess oil or chicken bits from the pan. Add a little oil.
STEP 33
Saute the onion in a tiny bit of oil until translucent.
STEP 34
When onion is done, add in the sauce...
STEP 35
Stir.
STEP 36
Add the chicken.
STEP 37
Stir and simmer on low for a few minutes until heated through.
STEP 38
Add in the green onion and cashews. 
STEP 39
Stir.
STEP 40
​Serve hot! You can either fill a small serving bowl with the chicken filling and set it (with a spoon) next to the chilled lettuce cups on the serving tray for your guests to fill, or, if they will be eaten immediately, you can pre-fill the lettuce cups and neatly arrange them on the serving tray. Either serving suggestion will look beautiful! 

YAY...TIME TO EAT!

Serve as an appetizer or a meal! Enjoy!
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READY TO MAKE SOME GLUTEN FREE LETTUCE WRAPS?

Make sure to start with all the right tools! Shop for cutting boards, serving dishes, and cookware in my Amazon shop!

THE RECIPE:
GLUTEN FREE ASIAN CHICKEN LETTUCE WRAPS

Ingredients

boneless/skinless chicken breasts(or equivalent amount of ground chicken)
4 Tbsp. oil (to cook the chicken)
1/3 cup white onion, minced
 
For the Sauce:
1/4 cup gluten free Hoisin sauce (not all are gluten free so be careful!)
2 Tbsp. gluten free soy sauce
1/4 tsp. salt
1 Tbsp. + 1 tsp. sesame oil
1/2 tsp. garlic powder
1/4 tsp. red pepper flakes
1 Tbsp. brown sugar, packed
1 Tbsp. peanut butter
1/2 can (4 oz.) water chestnuts
 
 Add-Ins:
1/4 cup cashews, finely chopped
1 cup green onion, finely chopped
 
To Serve:
1 head of iceberg lettuce

Directions

  1. To prepare lettuce, remove and discard one outer leaf. Pull out core. Make a clean cut off the end of the head. Run under cold water, filling between the leaves to loosen them. Drain out water. Gently separate leaves and set onto a serving platter. Place into fridge to chill.
  2. Finely chop the onion. Put into small bowl and place by your stove.
  3. Finely chop the cashews. Put into small bowl.
  4. Wash and finely chop the green onion. Put into same bowl as cashews, set by stove.
  5. Drain and finely chop the water chestnuts. Put into small bowl. Set aside.
  6. Trim chicken, lay a piece of plastic wrap over it, and pound down any areas that are higher so that chicken will cook evenly. When finished, place chicken into fridge.
 
LET’S GET STARTED
  1. Prepare the sauce as follows: Into the same bowl as your water chestnuts, stir in all other sauce ingredients listed. Mix well. Set by your stove.
  2. Cooking the chicken: In a large frying or saute pan, heat the oil over slightly higher than medium temperature.
  3. Add in the chicken breasts and cook for about 3-4 minutes, or until golden underneath. Flip chicken over and cook for another 3-4 minutes or until golden. Cover pan, turn stove to low temperature, and continue cooking until chicken is tender and fully cooked (typically 5 minutes, but this depends on how thick your chicken is). There should be no pink inside, and the internal temperature should reach 165 degrees Fahrenheit on an instant-read thermometer. 
  4. When chicken is done cooking, transfer the pieces to a clean cutting board. Allow them to sit for a few minutes prior to chopping so that the juices will redistribute.
  5. Finely chop the chicken, put into bowl, and place by stove.
  6. To cook the onion: You will use the same pan that you cooked the chicken in. Start by removing any excess oil or chicken bits from the pan.
  7. Saute the onion in a tiny bit of oil until translucent.
  8. When onion is done, add in the sauce and the chicken. Stir and simmer on low for a few minutes until heated through.
  9. Add in the green onion and cashews. Stir.
  10. Serve hot! You can either fill a small serving bowl with the chicken filling and set it (with a spoon) next to the chilled lettuce cups on the serving tray for your guests to fill, or, if they will be eaten immediately, you can pre-fill the lettuce cups and neatly arrange them on the serving tray. Either serving suggestion will look beautiful! 
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)

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​*** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL*** THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST.*** THANK YOU.